Mint chocolate chip ice cream gets an upgrade. Rich, creamy mint ice cream is loaded with chopped Andes mints, Oreos, hot fudge and a generous splash of Bailey's!
In a large mixing bowl, whisk to combine heavy cream, half and half (or milk – see notes), granulated sugar, Bailey's, mint extract and salt.
2 cups heavy cream, 1 cup half and half*, 3/4 cup granulated sugar, 1/4 cup Bailey's Irish Cream liqueur, 1/8 teaspoon mint extract, Pinch salt
Add food coloring and whisk again to completely combine.
10 drops green food dye
Pour ice cream batter into frozen ice cream maker and prepare according to manufacturers directions (usually 20-25 minutes of churning).
During the last 5 minutes, add in all but 1-2 Tablespoons of your chopped Oreos and Andes mints.
1 cup Oreos, 3/4 cup Andes mints
Pour into a loaf pan or other quart-sized container. Add hot fudge in a few blobs on top and use a knife or spatula to swirl it into the ice cream. Top with reserved chopped add ins.
1/4 cup hot fudge sauce
Cover and place into the freezer until ready to serve, or at least 2 hours. Enjoy!
Notes
*Don’t have half and half? Just use 2 1/2 cups heavy cream and 1/2 cup milk instead.